Komola Bhog

Hi everybody! I need to let you know (who never heard of Komola bhog) that it is actually orange flavoured rosogolla(yummyyyyyyy). It is little bit bigger than usual rosogolla. I am doing recipe because I get lots comments that some of us fail to make perfect rosogolla. Trust me after making more than 30 times perfect rosogolla still I feel Rosogolla is the trickiest one.

Hope I am not making more confused. But once you make perfect one, you will never fail again. So don’t be disappointed, try one more time. And one more thing if your rosogolla break into pieces, make it rosomalai or sondesh with it. If it is too hard, cut them then put into malai. Hope it will help you not to stop making Rosogolla.

Now come to Komolo Bhog. Komola means orange (mandarine). Some of us make it simple and use orange essence. But think that orange essence was not available when Komola bhog is used to make. I used here orange rind to give orange flavour. If you find hard to use orange rind, please orange essence then. Hope this lovely dessert will bring smile on your face. . With lots of love thanks again and don’t forget like my facebook page or join my facebook group to keep in touch with me.

1. Now need to squeeze the cheese to extract the water. Make sure the cheese has no excess water otherwise rosogolla will break into pieces.

2. The cheese needs to be kneaded 2 minutes. Then add sugar, semolina, plain flour, self raising flour, food colour and saffron imitation. Knead the cheese until your palm feels a little greasy and colour mix well. You can use food processor for kneading then it will be a lot easier (I like to use food processor for knead).

3. Now divide the dough into 18-22 equal parts and make them into smooth balls.

4. Heat the pan with 7 cups water and add the sugar and orange rind on medium high. Bring it to boil and add the cheese balls to the syrup. Cover the pan with the lid.

5. Need to boil the cheese ball 45 minutes but need add ½ cup of water in every 10 minutes.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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Rownak Jahan was born In Bangladesh, currently living in Gold Coast, Queensland Australia. Love to cook, read and learn new recipes, talk about food and teach cooking. She blogs at www.banglarecipes.com.au and also guest blog at many cooking blogs for couple of years. She loves the vastness of Bangladeshi cooking and wants to introduce Bangladeshi great traditional food culture to the world. Hope you enjoy her blog and please come back soon as we are adding new recipes every week and you can consider subscriber to our blog so she can deliver the new recipes strait to your inbox. Please Join Rownak's Facebook Page for all the latest updates and don't forget to join her on Twitter.